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😍 5/5 - When I was originally planning my trip to Chicago, I had
By 👻 @Lawrence C., 12/16/2023 3:00 am
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When I was originally planning my trip to Chicago, I had been looking into the local food scene there for a while to see how I could make the most of my time there. While I wanted to experience the strengths that this city had to offer in terms of their established cuisines, I was also curious to see the pinnacle of what it could showcase within the fine dining space. Enter Oriole, a restaurant that I have to say is probably the best--and priciest--dining establishment that I have been to so far in terms of ambience, service, and food. From the moment you step into the restaurant you are treated like a VIP guest, with an abundance of personal attention and top-notch service. Upon entering, you are guided to the bar where you get the choice of a drink along with three small dishes to start off with. These plates included the sea urchin with koshihikari and shiso, Carabineros shrimp from Spain with green almond and saffron, as well as a parsnip sorbet with nutmeg and hazelnut. While all these were bite-sized, there was still a lot of care to the plating and the ingredients were all very fresh. Afterwards, we walked to a table at the kitchen where you can witness the chefs preparing food in front of you and see the massive mural on the ceiling of the restaurant. This is where one of the most eye-catching dishes of the meal was served, a delicious slab of foie gras on shortbread topped with gold flakes. The taste of it was pure decadence, as the savory fattiness of the fois gras complemented the sweet flavor and texture of the shortbread extremely well. This was a dish I will not forget. From there they took me to a table in the dining area, which is where I spent the remainder of the meal. The next course on the menu was crudité, a french appetizer consisting of raw seasonal vegetables accompanied by golden kaluga caviar and creme fraiche. Although this was a seemingly-simple vegetable dish, I was surprised at how much I enjoyed this course; the chilled veggies were some of the freshest I've had and had a very satisfying crunch and flavor to them--especially when paired with the accompaniments. This was also a memorable course. Next up was a bowl of Japanese Matsutake mushrooms with tarragon that the waiters activated with some broth, a delicious contrast to the iced crudité that was served beforehand. The succeeding course was sablefish served in a foamy broth, paired with a side of bread and butter. Here the sablefish flavor was tasty and delicate, while the bread was warm with a nice consistency. This was followed by Cappelletti pasta with artichoke and truffle, a more classic dish that emphasized the natural flavors of the truffle within it. Afterwards another one of the highlights of the meal came out: the A5 Miyazaki Wagyu beef. This is probably the best cut of steak that I've had so far with gorgeous marbling, very rich flavor, and an almost butter-like consistency when you cut through it. The meat practically melts in your mouth while the green peppercorn sauce it comes with only enhances the experience. The kohlrabi it's served with also helps to cut through the richness with its fresh taste. Finally we came to the dessert section of the meal, which consisted of multiple courses: a lemon and olive oil sorbet, a plum canalé, a chocolate ganache with goat milk ice cream, and a mini pumpkin mochi ice-cream sandwich paired with a starfruit paté de fruit. The olive oil sorbet and goat milk ice cream were especially unique, with a sharp presentation that makes them stand out. While the canalé and ice-cream sandwich were more conventional, they were still very delicious and had great flavors. These desserts were a great way to end an amazing meal. Coming in, I knew that many online considered Oriole to be the top restaurant in Chicago and wasn't sure if it was hyperbole. However, after experiencing this meal in its entirety I am definitely inclined to agree with them. All the dishes were executed very well and at a high level, with layered flavors that made each course memorable. The service was also some of the finest I've encountered among restaurants I've been to; during one of the courses I told them I liked the design of their utensils and at the end of the meal they gave me a complimentary pair just because I had mentioned it! I highly recommend visiting this place if you are able to, since even though the price is high I feel that it was worth the overall culinary experience.
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